Prasetyo, Hadi and Kartawiria, Irvan S and Marpaung, Abdullah Muzi (2015) Optimization of Papain Enzyme Utilization for Non-Rennet Cream Cheese Production. Bachelor thesis, Swiss German University.

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Abstract

There general objectives in this research were to create a new non-rennet cream cheese product which has similar viscosity with rennet cream cheese with an acceptable appearance, aroma, texture and taste. The observed parameters in this experiment were the milk type (fresh milk and pasteurized milk) with the addition of papain enzyme (2ml, 4ml, and 6ml) and the CaCl2 addition (0.25gram, 0.5 gram, 0.7 gram). Moreover the viscosity of each treatment was analyzed by viscometer and to determine the best formulation from each type of milk, design expert was used. Preliminary research was about converting the quantification of milliliter papain enzyme used in cheese making into (U) Unit of Enzyme Activity. Sensory analysis was conducted to determine the product’s acceptability. The product’s appearance, aroma, taste & texture, and overall acceptance were scored by 54 panelists. The papain cream cheese made oftwo types of milk added with 2ml papain enzyme and 0.5 gram CaCl2 was the best formulation. Papain cream cheese which was made of fresh milk has higher overall acceptance mean score (6.65) compared to papain cream cheese which was made of pasteurized milk (5.67). Statistical analysis using wilcoxson test was conducted and the results were all significant different.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Papain Enzyme; Carica Papaya L.; Cream Cheese; CaCl2; Viscosity.
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP440 Fruit
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	18 Dec 2020 16:52
Last Modified:	18 Dec 2020 16:52
URI:	http://repository.sgu.ac.id/id/eprint/1644

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